…because sometimes I say yes (and I’m forever baking cookies). Continue reading
The past few weeks have been a blur of rain and sweaters, pumpkin beer and other fall-appropriate-Portland-ness. Snippets, ahoy. – – – = – – – – – – – – – – – – – – My feelings on … Continue reading
Now we return to the continuing saga of 100 days of homemade. Spoiler alert! Day 26 was a doozy that included an ER visit, so, there’s that. Soft foods ahead. And there’s that little thing where my digital camera went ker-plunk and these are a mixture of android shots and borrowed photos from J. Legume. I’ve started my new-camera-woes research and received great advice from some VVC folks, but I’ve yet to have the time to really contemplate the matter and visit a camera store. Suggestions welcome.
Let me note that I’m enjoying the novelty of a Vegg yolk in the above dish more so than functionality in anything I’ve tried so far. With that, I would love to hear if it’s scientifically working culinary wonders for anyone.
Why is it so hard to find really fine brown rice flour in a city like Portland, OR? How is there not a gluten-free cooperative grocery store yet?
Chloe & Louvella are developing a line of Heartichoke cocktails. You’ve been warned.
More photos from my Isa Does It testing experiences are over here.
One of these days, I’ll finish my post about the fabulous May Kaidee cooking class in Bangkok. It was a blast!
We were utterly devastated to run out of this tempeh. Tears and all.
Those pancakes were so great to flip, I’ve made them three times now. Note: I subbed coconut oil for melted Earth Balance, because I can’t seem to restock on it in a timely fashion.
I want their tasty caramelized fennel ramen with Japanese eggplant and smoked tofu all of the time.
It’s been too long since you’ve seen cookies, right?
This was breakfast before Michele, Janessa and I spent most of the day obsessing over the first draft of the 2013 Vida Vegan Con schedule. Stoked.
Go, go, go! They had cherry cider and kombucha on tap. Exactly.
Noted: the practice of utilizing leftover ingredients, fresh produce, versatile sauces, random bags of grains you find in the freezer, and the stand-by of clean-out-the-fridge meals.
So much more ahead, including the results of berry picking on Sauvie Island and 4 varieties of homemade liquor I’ve started. Follow along on Instagram with @jdfunks
The weekends have been treating me well: the dawn of the Spring farmers markets and seemingly endless varieties of raab and rapini, the ever-more frequent dry days, a growing trend of old fashioned cocktail bars in Portland, new cookbooks and creative supper dates with a special someone.
I’ve been making relaxed, but focused meals from Chloe’s Kitchen, May Kaidee’s Vegetarian and Vegan Cookbook, The Sexy Vegan (more on this later), Isa’s current test kitchen, and whatever else calls out with ease.
Using a little flexibility, I give you, a sort of deconstructed nacho scramble lunch. The spicy pickled jalapeño were picked up at the Gathering Together stand at the farmers market, and the beer is Emma Amber Ale by local brewer Captured by Porches.
A couple of weeks ago, giant chocolate chip cookies were featured on an episode of GRIMM, (more Silas, pls!) and I made my own bloodless versions the following day:
On the final full day of my December travels, I attended a class at May Kaidee’s Vegetarian and Vegan Cooking School on Khao San Road. I am so glad I did – it was a definitive, education and fulfilling way to wrap up my time in Thailand. Perhaps, one day, I’ll finish my post on the matter, but for now, I can share that every time I open this book, I find a smile on my face and fresh curry or noodles on the table. Below, I paired a test recipe from Isa Does It with vegetable-loaded fried rice and a Thai beer from Fubonn.
Next up, one of the dishes I’ve been trying out from The Sexy Vegan…
Slow, Sunday night dinner preparation has become a positive experience on a dwelling evening. The last meal was my first from Chloe’s Kitchen.
Julia and I have spent some time thumbing through this book, deciding what to make first. There’s a lot of cashew cream, which I must avoid these days [insert tears here], and a wonder of sweets and tempeh, seitan, vegetables and salads to start with. Last night, we went with something classic:
I baked the wholesome burgers with coconut oil spray vs. pan-frying since I had the oven warm for the fries. They were served on bread from one of my favorite neighbors, Little T, and fixed with Chloe’s special sauce, green leaf lettuce, red onion (for her! not me!), more pickled jalapeño and sliced dill pickle.
Which brings me to the following important question: Why is it so hard to find local pickles that maintain their crunch in this city?!
In conclusion, this has been a rare Get Sconed! update that includes actual scones.
The Sweet: White Chocolate Chip & Orange Biscotti
Recipe modified from Vegan Cookies Invade Your Cookie Jar. White Chocolate Chips from Pangea’s VeganSweets line, via Sidecar in Seattle.
Roasted Chickpeas with tamari, nutritional yeast, olive oil, cayenne, lemon juice, cumin and smoked paprika.
The Savoury & Colorful:
Cornmeal Crusted Tofu with maple roasted red beets, burdock and purple carrots and black-eyed peas & greens (from AFR).
This is Trader Joe’s extra firm tofu marinated in red wine, tamari, vegetable broth, garlic and herbs, and coated catfish-style with cornmeal, flour, sea salt, nutritional yeast and black pepper. Easily baked or pan-fried.
Pre-roasted purple carrots, long red beets and burdock with sea salt, black pepper, olive oil, vegetable broth & maple syrup.
Ready to go: Savoy cabbage, purple carrots & sesame seeds. Both vegetables from one of the last Saturday farmers markets. Sniff.
Esme sauce: know it, love it (just like esme)! Cabernet after a highly stressful day & my cluttered table: same goes for you. This sauce just hits the spot – even more so with last night’s addition of chopped sorrel and baby spinach.
from the past couple weeks…
A recent lunch & dinner for days: Tomato, Roasted Garlic & Rice soup from Veganomicon. I’ve been making this in the chillier months regularly since the testing stage, and this time, I added hot paprika and subbed corona beans for the navy beans. It’s served with toasted lavash below.
Hi beans! I was first introduced to corona beans at a Red & Black Cafe benefit dinner a few years ago, and I sought them out recently at City Market on NW 21st. They’re pricey, but a fun, sporadic purchase that packs a whole lot of substance.
Ah, fall. Ah, squash. I roasted this acorn squash in some vegetable broth and added it to both soup and incorporated it into a creamy sauce. The soup was a trial spicy french morrocan with corona beans and kale for the eventual french-inspired Heartichoke vegan supper club my friend is starting this winter in Portland. Stay tuned.
What a surprise, pickles don’t photograph well at night. These were refrigerator style, marinated dill “pickles”. If I remembered what recipe they were from, I’d advise cutting down on the sugar next time…
And lastly, pretzel cookies. I made these to bring to a friend’s post Portland Marathon-potluck-celebration, as a small tribute to his Pretzel Necklace wearing ways. They’re based on the recipe for Peanut Apple Pretzel Drops from Vegan Cookies Invade Your Cookie Jar. My first time making them – or rather, an adaptation of them minus the peanut, plus pecans, minus apples, plus coconut and butterscotch chips. Bam.
Just kidding, I only like the fruits of your labor. The fruits of eight months of Portland drizzle. Rathermore (that’s right), your glorious fresh fruits and vegetables. Come on, weirdo summer, let’s get through the heat wave and onwards to heirloom tomatoes and spin the color wheel of bell peppers, eggplant and cauliflower!
Here are the fruits of my recent culinary labor:
Mushroom Sherry Pate from The Urban Vegan, take 2.
This time, I added almonds,roasted shallots, maitake mushrooms in addition to cremini, & added a couple of spices.
Cherry Whiskey Cookies
I brought these cookies & the pate to the recent Vegan Convergence 2.19. I spent the first half of the gathering selling ice cream (or orchestrating a Purely Decadent body shot photo shoot with Michele, same thing). These cookies are the Oatmeal Raisin Cookies from Vegan Cookies Invade Your Cookie Jar, substituting a small amount of the non-dairy milk for Cherry Whiskey.
Cabbage Patch tofu scramble
Pesto Tahini tofu, marinating.
I’ve made this before to top salads and been thrilled, but this batch was a little lackluster since I was trying to cut down on the ingredients and salt-factor for a potluck. This version had homemade almond pesto, tahini, water, white wine and coconut aminos.
Pesto Tahini Baked Tofu, garnished with fresh basil and cherry tomatoes
Baked Jerked Seitan, marinating.
Both jerk sauce and seitan recipes are from The Urban Vegan. Hot stuff!
Seitan Lite & Greens
The seitan lite recipe is from another fun cookbook I’ve been enjoying – American Vegan Kitchen.
Jelly Donut Cupcakes
from the holy Veganomicon. shockingly, my first time making them. I made both the cupcakes and seitan for an initials potluck last week. The JS for my behind the scenes name, and the JD for my really, really behind the scenes name. Identity crisis, commence.
Cashew Miso Mayo
In Conclusion, Part I: fresh, local raspberries are swell.
In Conclusion, Part II: My friend Jeff with his birthday Triple Vegan Bacon Cheeseburger from the super nice & delicious D.C. Vegetarian cart.
Jeff told me all he wanted for his birthday was a photo of him, at Tube, eating this custom birthday burger, displayed on the internet.
Happy Birthday, Jeff! Somehow, he made it through.
Roasted Blue Potatoes, Golden Beets and a single Russet, with coarse sea salt, olive oil and pepper.
I’ll take golden beets over red any day, any place, any time zone, as long as there’s a working oven.
Huckleberry’s Bistro style Tofu Scramble with Italian kale, green cabbage, kalamata olives, yellow bell pepper, creminis, lemon juice, shoyu, garlic and spices. I like this style because it channels the scrambles I used to make as a young vegan, over-relying on soy sauce for flavor!
Lightly fried rice with broccoli, carrots, Zesty Lemon Tempehtations (in my freezer from an old product review), leftover brown rice, sesame oil, almonds, tamari, garlic and white pepper. Definitely a ‘what do I have to work with??’ type of dinner.
Total Hodgepodge dinner. Steamed spinach, baked tofu, kalamata olives and roasted chickpeas (loosely based on Tamari Roasted Chickpeas from Eat, Drink & Be Vegan).
Not boring – just great! Lazy Samoans (with even lazier chocolate drizzlin’ and dippin’) from Vegan Cookies Invade Your Cookie Jar
My recent flickr stream informs me that I’ve been saving money by cooking at home lately! As much as I enjoy visiting new and old favorite establishments and socializing, I’m part hermit cat lady and have been spending time the past couple weeks enjoying fortunate holds on dvds the library (30 Rock! LOST! The Departed!)!
Isn’t that a swell segue for mention of a presentation I’m giving on this site and Local & Vegan Eating in Portland later this month at the library? Sure! I’m flattered that the library likes vegan bloggers! I’m flattered if one of my friends even half considers going!
There are two vegan cookie events taking place on Saturday in Portland. What is the world coming to? Cookies. Vegan Cookies. And Vegan Mania.
- The Apron Activists are hosting the Portland Holiday Baketacular at 2pm at the Bye & Bye on NE Alberta. Donate your best baked goods or come buy some in support of Lighthouse Farm Sanctuary. Or do both!
- Try Vegan PDX is hosting the 2nd Annual Vive Le Vegan Meetup group Cookie Exchange at 5:30 at Peoples Coop on SE 21st, just a couple blocks north of SE Powell. Bring 2 dozen cookies to share and leave with a variety!
Citrus Glitters from Vegan Cookies Invade Your Cookie Jar
Your Friend Sugar.
Vegan thanksgiving dinners are up there in my ‘proudest culinary moments’ collection, along with every time I remember to wash my hands after chopping incredibly hot peppers. As a vegetarian for years and as a new vegan, holiday celebrations tested my patience, as usual, and my attempt at culinary skills.
Thanksgiving is a day you may make the decision to bring your best vegan cookies and tub of Earth Balance to impress/challenge the level of sanity of an omni table with family and friends, pull out all the vegan stops with a homemade* seitan roast or store-bought Tofurkey for an intimate group, or aim for comfort food greatness with a contribution to a vegan potluck. Showcasing your North American-Vegan-Thanksgiving-Skills is a beautiful thing on a day revolving around stuffing yourself with a stuffed, dead bird.
It makes you want to Adopt a Turkey, naturally.
I went to my first vegan thanksgiving potluck of the season on Sunday night; my friends Michelle and Aaron host an annual pre-thanksgiving vegan thanksgiving potluck. I know I’m mentally checked out on Sunday evenings (work in the morning!), so I signed up to bring something I’m comfortable with – stuffed mushrooms. For some reason roasted garlic and brussel sprouts were calling out to me, so Side Dish Stuffed Mushrooms surfaced. I’m calling them Side Dish Stuffed, but really they’re Brussel Sprout, Roasted Garlic, Mashed Potato & White Wine stuffed, but that’s a bit of a mouthful. My go-to method for stuffing mushrooms is to reach for the wine & nuts and expand from there, and these have that basis, combined with a tribute to holiday side dishes.
Side Dish Stuffed Mushrooms (gluten-free)
- 3 lbs of white/cremini mushrooms, stems separated and minced (optional: scrape out the gills with a small spoon if you so choose)
- half a head of roasted garlic
- 1 clove of minced garlic
- 6 brussel sprouts, trimmed and chopped
- 1/4 cup of roasted almonds, finely ground
- scoop of mashed potatoes (russets mashed with plain soymilk)
- generous pinch of black pepper
- dash sea salt
- dash crushed red pepper
- 1 teaspoon of dried marjoram
- 1 teaspoon dried basil
- generous pinches of rubbed sage and thyme
- generous pinch of nutritional yeast
- 2 tablespoons of white wine
- 1 tablespooon of tamari
- dash of balsamic vinegar
- olive oil for sautéing and greasing the baking pan
- Preheat oven to 375F and lightly grease a 9×13 glass casserole dish.
- Saute the minced garlic, minced mushroom stems and chopped brussel sprouts in a teaspoon or two of olive oil in a large pan for 5-7 minutes, being careful to keep the heat below medium and not burn anything.
- Add the herbs, crushed red pepper, salt, pepper, wine, tamari and vinegar and cook for another 2-5 minutes, until much of the liquid is absorbed.
- In a large bowl, combine the cooked ingredients, the mashed potatoes, ground almonds, nutritional yeast and roasted garlic with a fork, mixing until well combined.
- Using a half tablespoon or other small spoon, fill each mushroom cap with the stuffing. Do not overstuff.
- Place filled side up in the casserole dish. If you have extras, feel free to place overlapping bottom layer mushrooms. Spritz with oil and drizzle with additional white wine.
- Bake for 23-28 minutes until golden brown, checking on them after 20.
Side Dish Stuffed Mushrooms, pre-baked (with chopped extra chunks of garlic tossed in)
As for the actual holiday this year, I’m bringing homemade seitan and cabbage stuffed gyozas to a vegan potluck, and pumpkin pie brownies from Vegan Cookies Invade Your Cookie Jar to a Turkey-roke/Faux-turkey-roke. woo!
More Get Sconed! Thanksgiving-ness (since holidays are all about memories, and pie).